Chicken Tikka Chat
By Executive Chef David Tilly
- Heat the oil in a saucepan over medium heat.
- Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about two minutes to release the flavours.
- Stir the water into the pan with the spices along with the sugar and tamarind paste.
- Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon.
- This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.
- Combine sliced chicken Tikka, with cucumber & tomato dices, dress with the two sauces.
- Garnish with fresh chopped coriander, mint leaves and crushed poppadum.
(marinate the chicken overnight and cook it over a braai or in oven)
- 350gms skinless boneless chicken breast
- 2 tbsp. thick yoghurt/ Greek yoghurt
- 2 tsp chickpea flour/ gram flour
- 4 cloves crushed garlic
- 1” piece ginger peeled & grated
- 1 green chilli
- 1 tsp mild paprika
- ½ tsp chilli powder (or a little more if you’d like it spicy)
- ½ tsp garam masala powder
- 1 tsp coriander powder
- Salt to taste
- Butter for basting
- 1 tsp chaat masala
- Juice of ½ a lemon
For the Dressings
Sweet Yogurt, Whisk Greek yoghurt, Sugar, Salt, Cumin & Lemon Juice. Add a bit of water if it’s too thick. Should have the texture of raita.
- tablespoon canola oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon asafoetida powder
- 1/2 teaspoon garam masala
- 2 cups of water
- 1 1/8 cups white sugar
- 3 tablespoons tamarind paste